No Croutons Required ... The Winner for September

The challenge for September was to come up with a vegetarian soup or salad consisting of ingredients grown in your own garden. As usual, we received lots of tempting entries and this month the most popular dish was Janet's of The Taste Space with this divine Thai Coconut and Corn Stew that I will most definitely be trying soon. Some of my most favorite flavors are combined in this lovely bowl of goodness - just perfect as the cold weather sets in here in Canada. Congratulations to Janet who has submitted many successful entries for NCR. Her blog is a most valuable resource.

Jacqueline of Tinned Tomatoes will be hosting the October edition of No Croutons Required. The challenge this month is to come up with a vegetarian soup or salad featuring squash.

Healthy Appetizers for House Party Gaming Nights

Well, I am not a gambler (though I know the grim reaper is waiting for us all and life is always a gamble), but casino games, when enjoyed responsibly, can be a good distraction from the daily trials of life.

Here I suggest some non-greasy, healthy and filling bite-sized appetizers and snacks to enjoy with your friends when you get together for a semi-formal poker-themed house party of fun and games. Indeed, any gathering of a night of socializing and enjoying a game of cards can only be enhanced by serving these crowd pleasers.

This first snack is one that is hard to resist. These spicy delights contain my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthy mushrooms are complimented perfectly by the sharp and tart flavours of the stuffing. If you are a mushroom fan like I am, you will find yourself reaching for more. This recipe can of course be increased in quantity depending on the number of participants attending your event.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives Print this recipe Ingredients: 1/3 cup sun-dried tomatoes 8 - 10 large white mushrooms 1 tablespoon butter 2 teaspoons olive oil 1 shallot, finely chopped 1 large jalapeño, seeded finely chopped 1/2 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaaspoon saffron 2 tablespoons fresh parsley, finely chopped 1 teaspoon lemon juice 1/4 cup kalamata olives, pitted and finely chopped 1/4 - 1/3 cup goat cheese Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside. Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside. Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and saute them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside. Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapeño. Saute, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined. Spoon the filling into the mushroom caps. Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheated 350° oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired.

My next suggestion for your event are these delightful little airy puffs that can be served with a red pepper dip, such as Spicy Red Pepper Hummus, or just on their own, as I enjoyed them. Again, the recipe can be increased in quantity to suit your needs. These little nibbles are hard to resist.

Smoked Gouda Gougères Print this recipe Ingredients: 1 cup water 1/4 cup unsalted butter 1/2 teaspoon sea salt 1 cup unbleached white flour 1 teaspoon cumin 1 teaspoon paprika dash cayenne 4 eggs 2 tablespoons fresh chives, finely chopped 1 tablespoon fresh thyme, finely chopped 2 cups smoked or black pepper Gouda cheese Instructions: Line two baking sheets with parchment paper. In a medium saucepan, bring the water, butter and salt to a boil over high heat. Immediately add the flour, paprika, cumin, and cayenne, reduce the heat to low and stir until the mixture forms into a smooth ball that separates from the sides of the pan, about 1 minute. Remove the pan from the heat and beat with a wooden spoon for a few minutes. Now add 1 egg and the chopped herbs to the pot. Beat until thoroughly blended and repeat, adding 1 egg at a time. Add the cheese to the pot in small handfuls, stirring in between additions. Drop the mixture in rounded tablespoon portions onto the prepared baking sheets, leaving roughly an inch between each puff. Bake in a preheated 400° oven for 10 minutes. Reduce the heat to 350° and bake for an additional 20 minutes, or until the puffs are golden brown. Cool slightly on a wire rack and serve warm. Makes approximately 35 - 40 cheese puffs. For those unfamiliar with the term, gougère are a savory French-style cheese puff that is often made with Gruyère cheese, and sometimes stuffed with other ingredients. Any flavourful cheese can be used. I decided to try the recipe with smoked Gouda, but feel free to substitute Gruyère, aged sharp cheddar, or goat cheese.

Other appetizers and crowd pleasers you are sure to enjoy:
Goat Cheese Olive Balls
Chocolate Nut Butter No Bake Fudge
Cocoa Fruit Treats

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Trentemoller

Dry-Cooked Mung Beans with Mushrooms

Indian cooks are in for a treat if you obtain a copy of 1,000 Indian Recipes by Neelam Batra. Though the book is not strictly vegetarian, you won't be disappointed as there is a wide range of recipes perfectly suited to cooks that wish to avoid meat and fish. A refreshing dish consisting of raw tomatoes, onions and green chilies, serve as a salad or topped with a green chutney and sprinkled with some chat masala. Tangy and spicy and perfect with a bed of buttered rice and some Indian flatbreads.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan of The Well Seasoned Cook. This month Cathy of What Would Cathy Eat is the host.

Dry-Cooked Mung Beans with Mushrooms

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on September 28, 2011 A spicy, tangy, zesty and earthy dry Indian dal curry with fresh raw tomatoes, onions and green chilies Print this recipe Ingredients: 1 cup dried whole mung beans 2 1/2 cups water 1/2 teaspoon turmeric 1 teaspoon sea salt, or to taste 2 tablespoons oil or ghee generous 1/2 teaspoon amchoor (dried mango powder) 3 tablespoons fresh cilantro or parsley, chopped 1 large tomato, finely chopped 1 small onion, finely chopped 3 green chilies or jalapeños, seeded and minced 6 large white mushrooms, sliced 1 teaspoon cumin seeds 1/2 teaspoon asafoetida 1 tablespoon ground coriander 1/2 teaspoon cayenne 1/2 teaspoon paprika pinch of chat masala (optional) Instructions: Rinse the mung beans and soak in several inches of cold water for 4 hours or overnight. Drain and transfer to medium saucepan along with 2 1/2 cups of water, turmeric and salt. Bring to a boil, cover, and simmer over medium-low heat until the beans are tender and the water is absorbed, about 30 minutes. Meanwhile, heat 1 tablespoon of the oil or ghee over medium-high heat in a small frying pan. When hot, add the mushrooms and stir and fry until nicely browned. Stir the amchoor and cilantro or parsley into the beans and transfer to a serving dish. Add the tomato, onion and green chilies or jalapeños, and mix gently with a fork. Stir in the mushrooms. In a small sauce pan, heat the remaining oil or ghee over medium heat and when hot, toss in the cumin seeds. Stir and fry for a few minutes, then toss in the asafoetida, ground coriander, cayenne and paprika. Stir and fry for a minute and pour over the dal dish. Serve hot garnished with a sprinkling of chat masala alongside a plate of hot buttered and peppered white rice. Makes 4 - 6 servings

More mung bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Basic Home -Style Chila
Mustard Mung Beans
Mung Bean Paneer
Mung Beans with Mixed Vegetables

On the top of the reading stack: cookbooks

Audio Accompaniment: Steve Roach

Quinoa Loaf

I am an ovo-lacto-vegetarian but that does not mean that I don't enjoy a cleansing and balanced vegan meal a few times a week. I recently received a complimentary copy of Ellen Jaffe Jones' Eat Vegan on $4 a Day. As food prices rise, it is the time to get smart and be a budget conscious shopper. Obviously the first step is to avoid processed foods, as well as packaged and canned foods as much as possible. It is also important to eat a variety of legumes, whole grains, vegetables and fruit. So many tips for saving money and your health are provided in this cookbook.

Ms. Jones also asks something in return: "Promise me that the next time you see a news story about how people on tight budgets can only afford processed or fast foods, you will contact the station and let them know how wrong they are. Tell them Au Contraire! Let me show you a different way."

I am absolutely smitten with the array of healthy and easy to prepare recipes. Weekly menu plans, breakfasts, soups, salads and dressings, lovely entrees, spreads and sides, and guilt-free desserts and snacks. These innovative recipes from around the globe are such a bargain if you follow these tips: plan your grocery list and use your head, don't go shopping when your belly is growling, check unit prices, buy in bulk but make sure you are getting the best price, stock up on staples that won't spoil when you can find them at a good price, be aware of prominently displayed foods as grocery stores tend to put the most expensive items at eye level and at the front of the store, and buy local if possible or better yet grow your own when the season is right.

The first dish I tried from this cookbook was a Save-Cash Quinoa Loaf. Full of healthy grains, chickpeas and veggies, this hearty loaf is just delicious served with some salsa, hot sauce or ketchup. Ms. Jones tells us that any leftover slices go well in a sandwich or stuffed into pita breads. I found serving a spicy vegetable dish alongside the loaf was especially satisfying.

Quinoa Loaf

Recipe by Lisa Turner Adapted from Eat Vegan on $4 a Day: A Game Plan for the Budget Conscious Cook Published on September 25, 2011 An inexpensive, nourishing and filling baked quinoa loaf, delicious served with salsa or ketchup Print this recipe Ingredients: 2/3 cup dried chickpeas 3/4 cups rolled oats 2/3 cups quinoa 10 sun-dried tomatoes 1/2 oz (14 g) dried mushrooms 8 oz (225 g) white or cremini mushrooms, sliced 1 cup frozen peas 1/2 cup fresh parsley, chopped 1 tablespoon fresh thyme, minced 1 small red onion, finely chopped 2 jalapeños, seeded and finely chopped pinch of cayenne pinch of ground cumin 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the quinoa and soak overnight in 1 1/3 cups of cold water in a small saucepan. Separately as well, soak the rolled oats in 1 cup of cold water. Drain the chickpeas and cover with several inches of fresh water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until tender. Drain and set aside. Meanwhile, bring the quinoa to a boil, reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Fluff with a fork and set aside. While the chickpeas are cooking, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. Grease an 8-inch loaf pan with olive oil and preheat an oven to 350°. In a wok or skillet, combine a tablespoon of water with the fresh mushrooms over medium-high heat. Cook, stirring occasionally, for 8 minutes. Add two more tablespoons of water and when it evaporates, remove the mushrooms from the heat and transfer to a large bowl. In a food processor, pulse together the chickpeas and soaked oats. Place in a large mixing bowl and add the mushrooms, quinoa, peas, parsley, thyme, sun-dried tomatoes and dried mushrooms, onion, jalapeños, cayenne, ground cumin, salt and pepper. Stir well to combine. Transfer the mixture to the prepared loaf pan and evenly spread it out. Bake in the preheated oven for 1 hour, or until firm and golden. Let the loaf cool for about 10 to 15 minutes, slice and serve. Makes 6 to 8 servings

More savory loaf recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Mushroom Nut Roast in Puff Pastry
Classic Cornbread

Basic Fresh Salsa

Homemade uncooked salsas can't be beat for fresh and vibrant taste and colour, and they're so simple to whip up that a new batch takes hardly more time than you would spend choosing from an assortment of store-bought varieties. I love to have it on hand for a late-night snack with tortilla chips or to dress up my morning eggs.

The basic ingredients listed below can be pulsed in a small food processor to any desired consistency, or simply chopped finely and mixed by hand for an extra chunky salsa, or finished off with any number of additional ingredients for which I've provided a sample below. If you like an extra kick, add another jalapeño or experiment with hotter peppers like habaneros. You almost can't go wrong playing around with these ideas to make the fresh salsa of your own tastes. I hope you enjoy both the process and the results!

Basic Fresh Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on September 23, 2011 Simple uncooked salsas are unbeatable for fresh and vibrant taste and color Print this recipe Basic Ingredients: 2 medium tomatoes 2 jalapeño peppers 2 green onions, trimmed 1/4 cup fresh cilantro leaves juice of 2 limes Optional Ingredients: 1/2 teaspoon sea salt, or to taste 1/4 teaspoon ground cumin, or to taste 1 clove garlic 1/2 cup fresh or frozen corn kernels 1/2 cup refried beans Instructions: Pulse the basic ingredients in a small food processor to any desired consistency, or chop finely and mix by hand for a chunkier salsa. Finish off by mixing in any number of additional ingredients. Makes about 1 1/2 cups

Other salsas and Mexican dips you may enjoy:
Simple Salsa
Guacamole
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Hot Green Chili Sauce

On the top of the reading stack: Eat Vegan on $4 a Day: A Game Plan for the Budget Conscious Cook by Ellen Jaffe Jones

Audio accompaniment: Trentemoller - African People (Jokke Ilsoe Remix)

No Croutons Required - Garden Harvest

The challenge for September was to come to come up with a soup or salad featuring vegetables, herbs and fruit harvested in your garden. The choice was up to the chef. There is always such an abundance of produce in the fall and so many creative ideas to make your tummy happy and nourished. A big thanks to all who cooked up a dish and sent it to us. We received some tempting entries as usual and of course the choice won't be easy, but please do vote for your favorite recipe in the comment section or via email. Please note that my submission is not eligible for voting.

Our first entry is from Michelle of Food, Football and a Baby. The Courgettes in her garden are growing like crazy and even sharing them with the neighbors, she can't keep up with her garden crop. This inspired dish, Cumin Spiced Courgette, is a true delight combined with courgettes, onion, tomato, cumin, freshly cracked ground pepper, ginger, chili flakes, olive oil and fresh coriander. A delicately spiced stir fry and easy to prepare and a perfect side. Michelle also made some preserved pickles for the winter. (Edmonton, AB, Canada)

Next up is Lisa of Allergy-Free Vintage Cookery with this mouthwatering Hidden Zucchini Soup. Strong flavors and lovely contrasting colours, this soup is made up of zucchini, potatoes, garlic, vegetable broth, green onions, fresh mint, cumin and garnished with cooked diced beets after the soup is pureed. Even her three sons who are not fond of zucchini enjoyed the soup. Another perfect way to incorporate this healthy vegetable into your meals. ( Massachusetts, United States)

A good season this year for abundant crops of zucchini, Susan of Holly Grove Kitchen offers up this Courgette and Runner Bean Soup consisting of onion, courgettes, garlic, french and runner beans, cumin, a broth mix of dried pulses including peas, pearl barley, lentils, vegetable broth and curry paste. Blend and serve with garlic ciabatta and you will have a most enjoyable meal. (Shropshire, UK)

My submission this month is a Summer Chickpea Salad. Refreshing and full of flavor, this salad is perfect for warm days and goes well with Jasmine rice. Chickpeas, grape tomatoes, yellow or orange peppers, jalapeño peppers, fresh basil leaves, fresh mint leaves, feta cheese and kalamata olives are dressed with fresh lemon juice, olive oil, sea salt and freshly cracked black pepper. Certainly a staple in my kitchen when I want a quick but nourishing meal. (London, Ontario, Canada)

C of Cakes, Crumbs and Cooking may have more weeds than produce, but she does have some lovely herbs that are growing well. Rosemary is the star ingredient in this Roast Butternut Squash and Rosemary Soup with Chilli and Cinnamon. A focus on local ingredients, this pureed soup is a treat in a bowl with roasted butternut squash, red onion, rosemary, olive oil, vegetable stock, cinnamon and dried chillies. Served with bread, this is just perfect as the temperature cools down as we approach the fall. (Northwest England, UK)

Mango Cheeks of Allotment 2 Kitchen uses sage from her garden plot and comes up with this warming Lentil and Sage Soup that is easy to prepare, making it a good meal for a busy week. I couldn't resist a bowl of this soup consisting of yellow split peas, vegetable stock, fried onions and garlic, infused with sage and seasoned with salt and pepper. She served her soup with some cute savory "frog" biscuits. (West of Scotland, UK)

Johanna of Green Gourmet Giraffe tells us her garden is a symbol of hope. Following a delightful meal of tacos and rice, the next night she made a flavorful Creamy Cauliflower and Walnut Soup. Red onion, celery, carrot, cauliflower, stock made with fresh herbs from her garden, tofu, nutritional yeast flakes, walnuts, lemon juice from her garden tree, miso and salsa. No croutons were required, but she added some. Other options to consider are golden syrup, black pepper and smoked paprika to serve. I could eat this for lunch right now. (Melbourne, Australia)

Graziana of Erbe in Cucina incorporates some produce from her rooftop garden in this Rice Salad with Fried Vegetables. Carrots, green beans, peas and broccoli are cooked with rice and then seasoned with fried eggplant and zucchini, raw peppers, tomatoes and a few tablespoons of oil. This colorful combination of ingredients would go well with any meal and we all know vegetables are an important component of dinner. (Acireale (CT), Sicily, Italy)

Janet of The Taste Space creates this mouthwatering Thai Coconut and Corn Stew that would grace any table. Fried onion, garlic, fresh ginger, coriander seeds, salt and red pepper flakes are added with lemongrass, corn, veggie stock and coconut milk. The lemongrass is removed, the soup briefly pureed, and then the lemongrass is added again, along with more corn and red bell pepper. Stir in some lime juice and lime zest and garnish with cilantro. I will for sure be making this wholesome soup. (Toronto, Ontario, Canada)

Liz of Suburban Tomato has an abundance of watercress that is threatening to take over her garden and instead of making yet another salad, she decided to come up with this healthy and fresh European Watercress Soup. The goodness of watercress is combined with onion, celery, leeks, potatoes, vegetable stock, cream and seasoned with salt and pepper. A thicker version of this pureed soup we are told would be a fabulous sauce for pumpkin gnocchi or pumpkin ravioli. (Melbourne, Australia)

Valerie of City Life Eats comes up with another lunch box meal that is nourishing and balanced. Here we have a Black Bean and Quinoa Salad. Served as a side, or a main course if you please, this delightful salad is made up of black beans, quinoa, fresh lime juice, scallions and herbs such as cilantro and basil. Gluten-Free, Vegan, Soy-Free, Nut-Free and Oil-Free, this recipe is perfect for those who have dietary restrictions. (Washington, DC, United States)

Our last entry is from Janice of Farmersgirl Kitchen. Fierce winds and non-stop rain, yet her little courgette plants perked up and she made this lovely Courgette Salad with Radish. Thin strips from the courgettes and finely sliced radishes, and dressed with Champagne vinegar, olive oil, honey, Colman's mustard powder and some salt and pepper. Sweet and sour and so tempting. (UK)

Jacqueline will be hosting the October edition of No Croutons Required. Check back at the beginning of the month for the challenge.

Pesto and Egg Potato Salad

I have shelves full of cookbooks, but a special favorite must be Plenty by Yotam Ottolenghi. A delightful and thoughtful gift from my dear friend Susan of The Well Seasoned Cook. Completely vegetarian, these innovative recipes are accompanied by drop-dead gorgeous photos. It is one of those treasures that travels to the kitchen and back to the coffee table for browsing and reading. Stunning photographs, innovative recipes, informative, and a must-have for vegetarian cooks. A pure pleasure to have access to this astounding book.

The author tells us he has divided the chapters in "a quite unsystematic way". Beginning with one of his favorite ingredients, he elaborates on a dish and enhances it. Though not a vegetarian himself, he is a master in his kitchen. Root vegetables, mushrooms, onions, squash, peppers, brassicas, eggplant, greens, tomatoes, pulses, grains, pasta and fruit and cheese and some most tempting egg dishes. I have bookmarked so many and can't wait to try more of these creative and nourishing recipes.

Pesto and Egg Potato Salad

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on September 18, 2011 A fresh and refreshing late summer potato salad tossed with homemade pesto and topped with hardboiled eggs Print this recipe Ingredients: 6 large eggs 2 pounds baby potatoes 1/3 cup pine nuts 1 cup frozen peas 1 cup fresh basil leaves generous 1/2 cup fresh parsley 2/3 cup fresh grated Parmesan cheese 2 cloves garlic, minced or crushed 1 cup good quality olive oil 1 teaspoon balsamic vinegar 1/2 cup fresh mint, finely chopped sea salt and fresh cracked black pepper to taste Instructions: Place the eggs in a large pot and cover with water. Bring to a boil, then reduce the heat and let simmer for a few minutes. Turn off the heat and let the eggs sit for 10 - 15 minutes, then transfer to a bowl of ice water. Peel and set aside. Roast the potatoes in a 400° oven until fork tender. Meanwhile, toast the pine nuts in a small saucepan over medium-low heat for 5 - 10 minutes or until the pine nuts are golden brown. Remove from heat and set aside. At the same time, boil the peas in a small saucepan of water for a few minutes until just tender. Drain and set aside. In a food processor, pulse together the basil, most of the parsley (reserve a little for garnish), pine nuts, Parmesan and garlic. Gradually add the olive oil until you have a fairly thick paste, adding enough oil to achieve your desired consistency. Transfer to a large bowl. When the potatoes are done and cool enough to handle, cut them in half and add to the bowl with the pesto, along with the vinegar, peas and mint. Toss and season with salt and pepper. Cut the eggs in half and gently fold into the salad and garnish with the remaining parsley. Makes 6 servings

More potato recipes you may enjoy from Lisa's Vegetarian Kitchen:
Tamarind Potatoes
Cheese Potato Puff with Dried Mushrooms
Mixed Vegetable Curry - Sabzi Bhaji
Mexican-Style Potato Salad With Avocado and Jalapeño

On the top of the reading stack: The Siberian Curse by Fiona Hill

Audio Accompaniment: Andreas Tilliander

Best-Ever Rum Balls: Flavor Fix Cookie Challenge Entry

I was recently invited to participate by Flavor Fix in a cookie challenge. I don't eat a lot of sweets, but my rum balls are simply divine. I usually make them for a Christmas treat, but they are perfect anytime of year. Anyone who has tried them can't stop eating them until they are stuffed.

So they were a perfect choice as my entry to the contest, and I'm delighted that Flavor Fix chose it as the 2nd place winner in the contest! Somewhat like truffles, these rum balls are stronger in taste because of the rum. Yum! I suggest you use a nice dark Jamaican rum for this recipe. If you want to include crushed nuts, substitute 1 cup of the wafers for 1 cup of nuts, such as hazelnuts. Use 4 1/2 tablespoons of chocolate chips to equal 1/2 cup of chocolate.

Best-ever Rum Balls

Recipe by Lisa Turner Published on September 16, 2011 Dark, rich and sweet with a truffle-like consistency and the wonderful aroma of a good dark rum — these are the best-ever rum balls for a holiday treat Print this recipe Ingredients: 1/2 cup dark chocolate 1/2 cup milk chocolate 1/2 cup icing sugar 3 tablespoons corn syrup 3 cups vanilla wafers, crushed 1/4 teaspoon salt 2 teaspoons vanilla 1/3 - 1/2 cup dark rum powdered sugar, rice flour or cocoa for coating Instructions: In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm. Roll the mixture into small 1-inch balls. Roll in the coatings of your choice. I like cocoa and rice flour. Makes about 3 dozen rum balls

Green Pea Curry

Frozen peas work well in a pinch, but when the fresh peas in their cozy pods are in abundance, it is more than worth the effort of shelling them. Planning a nice meal for my best friend Basil, who looked after my kitty while I was away, I wanted to make something rather special and nourishing. He did get to try my Home -Style Chila (no luck finding anything like it in London Indian restaurants) and then on the weekend I treated him to this wholesome pea curry, along with a mixed dal and a bed of buttered and pepper rice.

Once again, I consulted my copy of Sukham Ayu by Jigyasa Giri and Pratibha Jain. I have so many bookmarked recipes to try and as I mentioned in a previous post, my curious mind wants to learn more about vegetarian Ayurvedic cooking and philosophy. The ingredients for the recipes are easily obtained, especially if you have access to an Indian grocery store. This is surely an ideal book for home cooks and those wishing to learn more about the exquisite flavours of Indian cuisine and the healing properties that provide a proper balance for vegetarians.

Green Pea Curry

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on September 14, 2011 A fresh and spicy simple green pea curry — great for a light dinner with a plate of hot fresh cooked white rice, or as a side Print this recipe Paste: 1 teaspoon ghee, butter or oil 1 small onion, chopped 2 cloves garlic, minced 1-inch piece ginger, peeled and chopped 2 red chilies, seeded and chopped 2 - 3 tablespoons dried unsweetened coconut 1 tablespoon pumpkin or sunflower seeds Peas: 2 cups fresh unshelled green peas, boiled for a few minutes 1 tablespoon ghee, butter or oil 1/2 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 1 - 2 tablespoons fresh mint, finely chopped sea salt to taste Garnish: fresh coriander or parsley leaves 1/2 teaspoon of garam masala/li> Instructions: Heat 1 teaspoon of ghee, butter or oil in a wok or a heavy-bottomed pan over medium heat. When hot, add the onions, garlic, ginger, red chilies and pumpkin seeds. Sauté for a few minutes and remove from the heat. Remove to a spice or coffee grinder or small food processor, add the coconut and a little water, and grind or blend into a fine paste, adding water if necessary. Meanwhile, boil the peas in a small saucepan of water for a few minutes until just tender. Drain and set aside. In the same wok or pan used for the paste, heat a tablespoon of ghee, butter or oil over medium-low heat. Add the paste to the pan, and stir and fry for a few minutes. Now add the turmeric, coriander, cumin, chili powder and cayenne, and stir and fry for another few minutes. Add the boiled peas to the pan along with the mint leaves, salt and 3/4 - 1 cup of warm water, depending on the desired consistency you wish to achieve. Cover and simmer for 5 - 10 minutes. Garnish with fresh herbs and a sprinkle of garam masala. Remove from heat and serve hot, garnished with fresh coriander or parsley and a sprinkle of garam masala. Makes 4 - 6 servings

More recipes with peas that you may enjoy from Lisa's Vegetarian Kitchen: Warm Baby Potato and Pea SaladMung and Azuki Beans with Fresh Peas and SpicesBaby Artichokes and PeasRice with Paneer and Peas On the top of the reading stack: Arguably: Selected Essays by Christopher Hitchens Audio Accompaniment: Vladislav Delay